This Caramel Banana Upside-Down Cake transforms ripe bananas and rich caramel into a luscious treat layered over a moist sour cream cake. Baked in a loaf pan and flipped post-baking, it’s an elegant twist on the classic pineapple version. With a sticky caramel topping and tender banana slices, this cake is perfect for dessert or an indulgent snack with coffee or tea.

Full Recipe:

Ingredients

Banana Topping

• ¼ cup (50g) butter

• ½ cup (100g) light or dark brown sugar

• 2 bananas, peeled

Cake Batter

• 1½ cups (200g) all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• ½ cup (115g) butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup + 2 tbsp sour cream

Directions

1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.

2. Make the caramel topping: Melt butter in a saucepan over medium heat. Add brown sugar and simmer for 3 minutes until thick and smooth. Pour into the loaf pan.

3. Prepare bananas: Cut bananas in half lengthwise, then into 2–3 shorter pieces. Place cut side down into caramel in the pan.

4. Mix dry ingredients: In a bowl, sift together flour, baking powder, baking soda, and salt.

5. Cream butter and sugar: In a mixer, beat butter and sugar until fluffy (2–3 minutes). Add eggs one at a time, beating well. Mix in vanilla.

6. Combine: On low speed, alternate adding flour mixture and sour cream to the butter mixture, starting and ending with flour. Don’t overmix.

7. Bake: Pour batter over bananas. Smooth the top. Bake for 40–50 minutes or until a toothpick comes out clean.

8. Invert: Cool for exactly 5 minutes, then flip onto a plate. Let cool completely before serving.

Nutrients (estimated per slice)

• Calories: ~300–350

• Carbohydrates: ~40g

• Protein: ~4g

• Fat: ~15g

• Sugar: ~25g

• Fiber: ~1g

• Sodium: ~150mg

• Rich in: Potassium (from bananas), Calcium, Vitamin A

The Charm of Upside-Down Cakes

Upside-down cakes have long held a special place in home baking traditions. From pineapple to peach and even pear variations, these cakes create their own topping as they bake. The sugary layer at the bottom of the pan caramelizes and seeps into the fruit, which softens and takes on a glossy finish during baking. Then, once flipped, the entire cake is crowned with an irresistible topping that looks stunning straight from the pan—no frosting or decorations required.

This banana version leans into that same comforting appeal while embracing the rich, buttery flavor of caramel. The bananas caramelize into melt-in-your-mouth goodness, turning soft and golden under the heat and blending beautifully with the dense-yet-soft sour cream cake base.

Why Ripe Bananas Are Key

Ripe bananas are the heart of this cake, and the riper they are, the better. With brown-speckled peels and a soft interior, ripe bananas offer more natural sweetness, a smoother texture, and a deeper flavor that shines through during baking. When sliced and layered into hot caramel, they soften further and develop a rich, almost custard-like consistency that pairs beautifully with the buttery, sugary glaze.

Their high potassium content and natural sugars also add nutritional benefits, making the cake slightly more wholesome than your average dessert—though still firmly on the indulgent side.

The Caramel That Makes It All Shine

The caramel topping is simple to prepare but delivers big flavor. Just two ingredients—butter and brown sugar—melt together to form a glossy, amber sauce that bubbles into a smooth, pourable topping. As the cake bakes, this caramel seeps into the banana layer and edges of the cake, adding depth and a hint of chewiness around the borders. When the cake is flipped post-bake, this layer becomes the star: glossy, fragrant, and visually striking.

For an extra twist, a pinch of sea salt or a splash of vanilla can be added to the caramel mixture before baking. This deepens the flavor and gives the cake a salted-caramel vibe that enhances the sweetness of the bananas and balance of the overall dessert.

A Moist and Rich Cake Base

The cake batter is based on a classic sour cream cake formula, which is known for its moisture, tender crumb, and slightly tangy flavor. The combination of softened butter, granulated sugar, eggs, and sour cream ensures a rich but not overly heavy base. Vanilla extract adds warmth, and a mix of baking powder and baking soda gives it just enough lift.

Sour cream is the key ingredient here—it reacts with the leavening agents to give the cake a fine, soft texture, while its acidity balances the sweetness of the caramel and bananas. This makes every bite well-rounded and satisfying.

Simple Yet Elegant Presentation

This loaf cake is a showstopper the moment you invert it onto a plate. The caramelized bananas form a mosaic-like top layer that needs no frosting or finishing touches. The cake’s naturally golden color, glossy topping, and aromatic fragrance are all you need to impress guests or indulge yourself.

Because of its loaf shape, it’s easy to slice and serve. You can enjoy it as-is or dress it up with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of cinnamon or powdered sugar.

Perfect for Any Occasion

Caramel Banana Upside-Down Cake is a versatile recipe that fits almost any occasion:

• As a brunch treat, paired with hot coffee or a lightly sweetened chai latte

• As a holiday dessert, when bananas are abundant and guests want something comforting yet unique

• For afternoon tea, served warm with a drizzle of cream

• As a creative way to use overripe bananas, replacing the typical banana bread with something more elegant

It also stores well—wrap leftovers in plastic or store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

Nutritional Overview

Each slice of this cake provides about 300–350 calories, depending on portion size. With roughly 40 grams of carbohydrates, 15 grams of fat, and 25 grams of sugar, it’s a dessert that leans toward indulgent—but it also offers modest nutritional perks:

• Potassium from bananas supports heart and muscle function

• Calcium and Vitamin A from the butter and sour cream aid bone and skin health

• Iron and trace minerals are present in brown sugar and eggs

To make it slightly lighter, you could reduce the sugar or substitute part of the sour cream with Greek yogurt. However, the beauty of this cake lies in its richness—so don’t shy away from enjoying it fully, as an occasional treat.

Tips for Success

• Grease the loaf pan well to ensure smooth removal after inverting.

• Let the cake rest exactly 5 minutes after baking before flipping—this allows the caramel to set slightly without hardening.

• Use a serrated knife to slice once the cake is cooled for cleaner cuts.

• Don’t overmix the batter—mix just until the flour is incorporated for a tender crumb.

If you want an extra-decadent version, you can layer some of the coconut custard or vanilla pastry cream between slices after flipping. For a crunch, consider sprinkling chopped toasted pecans or walnuts into the caramel before adding the bananas.

Conclusion

Caramel Banana Upside-Down Cake is a beautiful harmony of taste and texture. With its silky banana topping, buttery caramel glaze, and moist sour cream cake base, this dessert is a sweet escape into comfort and flavor. It’s a stunning centerpiece for any meal or celebration—and just as delightful as a quiet indulgence alongside a cup of tea.

Whether you’re looking to surprise guests, use up your bananas creatively, or simply treat yourself to something extraordinary, this cake offers all the satisfaction of a classic dessert—with a modern, tropical twist. Once you flip it, you’ll never look at banana desserts the same way again.